Chickpea and Spinach Curry (version 3) Recipe - Serves 4-6

Chickpea and Spinach Curry (version 3) Recipe

From 236 to 353 calories each serving (434 to 551 calories if eating with rice)


3 tablespoons (45ml) vegetable cooking oil
3 green cardamom pods, lightly crushed
2 cloves
1/4 teaspoon (1ml) fennel seeds
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 fresh green chillies, finely chopped
5cm (2 inch) cinnamon stick
2 large onions, peeled and finely chopped
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) garam masala
1 tablespoon (15ml) tomato paste/puree
1/2 teaspoon (2.5ml) salt
4 large tomatoes, finely chopped
400ml (14 fl oz) cold water
2 tins/cans (800g or 28 oz) chickpeas, drained
250g (8 oz) fresh spinach leaves, finely chopped


Heat the vegetable cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the green cardamom pods, cloves, fennel seeds, garlic, ginger, fresh green chillies and cinnamon stick, mix well and fry for 2 minutes, stirring a couple of times
Add the onions, mix well and saute until the onion is soft and golden (12-22 minutes), turning often
Add the ground turmeric, chilli powder, ground coriander, garam masala, tomato paste/puree and salt and then mix well
Add the cold water, mix well, bring to a boil, add the chickpeas, mix well, bring back to the boil, lower the heat to maintain a good simmer, cover and cook for 15 minutes, stirring every few minutes
Add the fresh spinach leaves, keep stirring until the spinach wilts and then cook for 2 minutes, stirring a couple of times
Serve hot on rice

Recipe submitted on 25 April 2019

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